2 ea Large Cabbage Leaves 1/4 lb Bulk Pork Sausage
1 ea Large Beaten Egg 1/4 c Water
1/2 c Chopped Apple (1 small) 3 tb Apple Juice Or Cider
3 tb Cornbread Stuffing Mix 1/2 ts Cornstarch
1 tb Apple Juice Or Cider 1/4 ts Instant Beef Bouillon
Remove center vein of cabbage leaves, keeping each leaf in one piece.
Place leaves in a shallow baking dish. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till
leaves are limp. Stir together egg, 1/4 cup of the chopped apple,
stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide
meat mixture into two equal protions. Place one portion of meat mixture on
each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up
each leaf, making sure folded edges are included in roll. Arrange rolls
in a shallow baking dish. Pour water over rolls. Cover with vented clear
plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes
or till the meat is done, rotating the dish a half-turn after 5 minutes.
Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup
measure stir together 3 T apple juice or cider, cornstarch, and instant
beef bouillon granules. Stir in the remaining chopped apple. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened
and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and
serve.
Yields
1 servings